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Name: Chocolate-Dipped Orange Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 oz Bittersweet or semisweet; 2 tb Freshly grated orange zest; ; slightly; 1 Stick unsalted butter;; Granulated sugar for; 1 tb Fresh orange juice; 3/4 c All-purpose flour; ; white at room; ; temperature; ; cookies; 1/8 ts Double-acting baking powder; 1/4 ts Vanilla; 1 lg Egg; separated, the; 2 tb Cornstarch

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INGREDIENTS

2 oz Bittersweet or semisweet
2 tb Freshly grated orange zest
; slightly
1 Stick unsalted butter;
Granulated sugar for
1 tb Fresh orange juice
3/4 c All-purpose flour
; white at room
; temperature
; cookies
1/8 ts Double-acting baking powder
1/4 ts Vanilla
1 lg Egg; separated, the
2 tb Cornstarch

Servings

INSTRUCTIONS

Into a large bowl sift together the flour, the cornstarch, the baking powder and a pinch of salt. In a bowl with an electric mixer cream together the butter and the confectioners sugar until the mixture is light and fluffy, beat in the yolk, the zest, the vanilla, and the orange juice, and stir in the flour mixture well. In a bowl beat the white until it forms soft peaks and fold it gently but thoroughly into the mixture. (The batter will have the consistency of soft dough.) Transfer the batter to a pastry bag fitted with a decorative ribbon tip and onto the buttered baking sheet pipe 1 1/2-inch lengths 1 inch apart. Sprinkle the lengths with the granulated sugar and bake the cookies in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until the edges are golden. Transfer the cookies to racks and let them cool until they can be handled. Dip 1 end of each cookie into the chocolate and let the cookies dry completely on the racks. Makes about 36 cookies. Gourmet January 1990

NOTES

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Chocolate-Dipped Orange Cookies

2 oz Bittersweet or semisweet
2 tb Freshly grated orange zest
 ; slightly
1 Stick unsalted butter;
 Granulated sugar for
1 tb Fresh orange juice
3/4 c All-purpose flour
 ; white at room
 ; temperature
 ; cookies
1/8 ts Double-acting baking powder
1/4 ts Vanilla
1 lg Egg; separated, the
2 tb Cornstarch

Into a large bowl sift together the flour, the cornstarch, the baking  powder and a pinch of salt. In a bowl with an electric mixer cream  together the butter and the confectioners sugar until the mixture is  light and fluffy, beat in the yolk, the zest, the vanilla, and the  orange juice, and stir in the flour mixture well. In a bowl beat the  white until it forms soft peaks and fold it gently but thoroughly  into the mixture. (The batter will have the consistency of soft  dough.) Transfer the batter to a pastry bag fitted with a decorative  ribbon tip and onto the buttered baking sheet pipe 1 1/2-inch lengths  1 inch apart. Sprinkle the lengths with the granulated sugar and bake  the cookies in the middle of a preheated 350°F. oven for 10 to 12  minutes, or until the edges are golden. Transfer the cookies to racks  and let them cool until they can be handled. Dip 1 end of each cookie  into the chocolate and let the cookies dry completely on the racks.    Makes about 36 cookies.    Gourmet January 1990

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Nutrition

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Serving Size: 1 Serving (165g)
Recipe Makes: 1 servings

Calories: 640
Calories from Fat: 161 (25%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 1243.8mg		43 %
Potassium 335.4mg		9 %
Total Carbohydrate 113.5g		33 %
	Dietary Fiber 6g	24 %
	Sugars, other 107.5g
Protein 11.7g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 640

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